Chicken Recipes needed

[Joanne Vergin]

I am having a hard time finding something everyone likes. :basic02 Do you have a chicken recipe that does not use noodles? I'll take anything though. My family is on a noodle strike. Except for Tuna noodle. They will still eat that.
Thanks.

[Joel Merrill]

I get most of my recipes off the Internet anymore. Just Google Chicken Recipes and you'll get hundreds of them.

I usually buy a bag of individually frozen skinless chicken breasts. They are good on the grill or cut up in a stir fry. If you're looking for something fancier, I've made Maryland Fried Chicken and it was really good. My recipe was in an old Betty Crocker Cook Book which I no longer have. I Googled it and got several versions. There's sure to be one you will like.

http://www.cooks.com/rec/search/0,1-00,maryland_fried_chicken,FF.html

Joel

[Edith K. Thurmond]

Breast of Chicken Picatta

4 chicken breasts, boned and split (I use chicken tenders )
Whole wheat flour, seasoned with salt, pepper and garlic
1/4 cup butter (I use mostly olive oil with a little butter)
3 lemons (1 for garnish)
3 ounces capers
1/4 cup chopped parsley
Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
Pour juice of 2 lemons over chicken.
Reduce heat, cover and cook 8-10 minutes.
Add capers and parsley.
Stir and baste chicken with pan juices.Yield: 4 servings

Slice a lemon or lime for garnish and arrange chicken and citrus slices on a serving platter. You can also place the chicken on a bed of the Lemon Rice and surround the platter with steamed broccoli florets, small steamed carrots and the citrus slices. It makes a beautiful presentation, is delicious, and everyone loves it. This is a great dish to make for yourself or to take to a family in need. It is not expensive to make and always well received.

Creamy Lemon Rice

1/2 cup unsalted butter
2 cups long-grain rice (I always use whole-grain short and cook longer)
Grated zest of 2 lemons
3 cups chicken broth, boiling
1 teaspoon salt
2 tablespoons fresh lemon juice
1 cup heavy cream (have made this recipe dozens of times and never used the cream)
Freshly ground pepper
Melt butter in a saucepan on low heat.
Stir in rice and zest; cook over medium heat, stirring, until rice is opaque, about 5 minutes.
Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed (longer if using whole-grain rice).
Stir in lemon juice.
Slowly stir cream into rice; continue to stir on low heat until cream is absorbed, about 5 minutes.
Season to taste.8-10 servings

The cream can be eliminated and the rice is still delicious.

Both recipes taken from the excellent cookbook, Beyond Parsley by the Junior League of Kansas City, MO

[Edith K. Thurmond]

Chicken Packets


2 cups cooked chopped chicken breasts
1 3-ounce package cream cheese, softened (I use a bit more)
1 tablespoon chopped chives
2 tablespoons milk
Salt to taste
1/2 crushed, seasoned crouton crumbs (crushed graham crackers is preferred by my entire family; we discovered this by accident)
2 packages refrigerated crescent rolls
1/4 cup melted butter
Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 quart freezer bag.
Put crouton crumbs in another 1-quart bag, attach it to bag of chicken filling and freeze them.
Refrigerate crescent rolls.To prepare for serving:

Thaw chicken mixture
Unroll crescent rolls.
Put filling in middle; pinch edges
Dip in butter
Coat with crumbs
Place on baking sheet in 350 degree oven for 20 minutes or until golden brown.You can make this without freezing it beforehand; the freezing is for convenience. Both adults and children love this interesting dish and it is great for picnics. During one of our Lenten dinners this year, I made a huge platter of them (with graham crackers) and several people came over and asked what was in the packet; they loved it and wanted the recipe. My son discovered this dish at a friend's home when he was quite young and asks for it when he comes to visit. :)

Recipe taken from the cookbook, Once A Month Cooking by Mimi Wilson and a co-author.

[Marsha Gupton]

Mexican Chicken, L&S Too, Pg. 87
Recipe courtesy Paula Deen

10 ¾ -ounce can cream of chicken soup
10 ¾ -ounce can cheddar cheese soup
10 ¾ -ounce can cream of mushroom soup
10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 ½-ounce package flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Yields: 8 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ease of preparation: easy

**I have made this and it is delicious. Serve with mexican cornbread muffins**

[Marg Shurtliff]

One I like is from a Stove Top stuffing box . Don't have it here but its simple . Cut up chicken in a casserole dish . I add canned veggies over that . Then pour over a cream soup, Mushroom and Garlic is nice .Then the Stove Top Stuffing on top . Instead of adding water to it I used the liquid off the canned veggies . And I don't add butter , just liquid and seasonings . Bake at 350ºF for about a half hour and its great !

[Linda McClung]

Joanne, this is fast and a winner with our family:

Chicken and rice
Cook several chicken breasts and tear into bite size pieces.
Saute onion, bell pepper and garlic in olive oil
Measure 1.5 cups uncooked rice and 3 cups chicken broth
Add together and cook on top of stove in stainless pan covered for 20 minutes after you bring it to a boil. Dave loves it!

[Ann Smith]

I recently joined Kimkins, a diet group, I am losing! This recipe was on their recipe list. We really liked it.

Low Carb Sweet and Sour Chicken
Ingredients
· 1 - 1/2 lb. Chicken breasts, boneless, skinless
· 1 cup Onion, white (you can leave the chunks big so you can pick them out)
· 1 (12-oz.) can Orange soda, diet
· 2 Tbs. Soy Sauce
· 2 Tbs. Vinegar, white
· 1 tsp. Ginger, ground
· 1/2 tsp. Garlic Powder
· 1/4 tsp. Cayenne Pepper
· Pepper, to taste
Carbs: 3.5 (g) Level: Kimkins No of Servings: 6 Calories: 259 K.cal. Preparation Time: 10 (minutes) Cooking Time: 40 (minutes)
Description The secret to this wonderful recipe is the orange soda! Serve with sauteed chinese vegetables or steamed bok choy. Pork may be substituted for the chicken.
Instructions
1. Brown chicken and onions in a non-stick pan sprayed with cooking spray.
2. When chicken is brown, add the remaining ingredients.
3. Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
4. Uncover and reduce liquid until it makes a syrupy sauce.
5. . A little arrowroot powder may be added to thicken the sauce, if desired.
Notes Diet Rite Tangerine works great in this. Without the onion, this is good for K/E.

This was another one we liked a lot.
Crockpot Garlic Chicken
Ingredients
· 2 lbs boneless, skinless chicken breast
· 8 oz presliced fresh mushrooms
· 1/2 cup chopped onion
· 12 oz sodium-free chicken broth
· 8 slices turkey bacon, cut into 1-inch pieces
· 1 Tbsp Italian seasoning
· 1 Tbsp bottled, minced garlic
· salt and pepper to taste
Level: Kimkins No of Servings: 8 Preparation Time: 15 (minutes) Cooking Time: 300 (minutes)
Description Quick and easy to prepare, and with turkey bacon it's low in fat while still delicious.
Combine all in crockpot and cook on low for 5 hours, or until chicken turns golden brown.

[Johnnie Sloan]

This chicken recipe is quick and delicious:

Chicken Enchiladas

1 pkg tortilla chips (not deeper than 1 or 2 chips)
1 can cream of chicken soup
1 can of Rotel
1 chicken, cooked
grated cheese
chopped onions

Line casserole dish (9 x 13) with chips. Heat soup (plus ½ can of water), Rotel & boned chicken. Pour over chips. Cover with cheese @ chopped onions. Bake at 350 for 20 min.

[Jim Franklin]

The last couple of church potlucks, I have simply put skinless drumsticks or thighs in a crockpot poured in a bottle of barbeque sauce and let it cook on low all night and it is ready for the next day. Very easy and simple.

[LoraineStanton]

Also good in the crockpot boneless, skinless chicken breasts cooked in pineapple juice OR tomato soup OR mushroom soup

[Barb Bouldrey]

Loraine has a recipe?????????????????

Miracle.

LOL

Love ya lots, Loraine.

BB

[LoraineStanton]

Well I'd hardly call it a recipe Barb/Garfield. But, yeah, I have been known to be the producer of hot food on occassion! My favorite food is still something someone else cooked and my favorite thing to make for dinner is reservations!:fav17